Spicy Poblano Mexican Street Corn Salad

Nothing better than sweet corn this time of year… and this just may be my new favorite sweet corn recipe! Grab the details below and get ready for a delicious vegan dinner that will be on the table in less than 30.

Course Appetizer, Side Dish

Cuisine Mexican

Keyword 30 minute meals, creamy vegan, dairy free, gluten free, mexican street food, sweet corn

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 281kcal

Author Jackie Akerberg

Equipment

skillet

Ingredients

Salad Ingredients

4 ears corn shucked
1 small red onion diced
2 poblano peppers chopped
14 oz canned chickpeas drained
½ tsp salt
1 tsp chipotle chili powder
1 cup cherry tomatoes halved
1 firm avocado sliced
½ cup cilantro chopped

Spicy Creamy Vegan Dressing Ingredients

2 tbsp vegan mayo
¼ cup dairy free yogurt
2 limes juiced
½ tsp paprika
½ tsp cumin
½ tsp garlic powder
¼ tsp salt and pepper
½ tsp maple syrup
1 lime cut into wedges

Instructions

Preheat grill and wrap ears of corn in foil. Place directly over medium high heat and grill for 10-15 minutes, turning every few minutes until they are nice and charred.
Meanwhile, heat a large cast iron skillet over medium high heat. Add a small amount of oil or water to coat the skillet. Add in the onion and peppers, sautéing for 3-4 minutes until fragrant and tender. Add in chickpeas and chili powder, adding a bit of water to deglaze as needed. Sauté for another 2-3 minutes. Turn off heat. Bring the corn in from the grill and use a large knife to carefully slice the corn off the cob. Add to the skillet with the chickpeas and veggies and stir to combine. Gently fold in tomatoes and cilantro. divide between 4 serving bowls.
Whisk together ingredients for dressing in a jar and season to taste. Drizzle over salad right before serving. Add a squeeze of lime if desired!

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